>>7873900chillin m80, and workin, and being hot my AC broke earlier so this is gonna be a rip roarin drunk sweaty smelly cook along cuz its like 83F in here wew lad

heres some other stuff I got, gonna keepin it real i took the op pic the other night with my friend we made that chickin shit was cash ill post a pic or 2 later, tonight is about a surf n turf, and imma try to use up some leftover veg around the kitchen

>>7878433I'll go to gramp's house, tell him the situation, and get loads of stuff from his wine cellar. He'll probably use his contacts to get me 1000$ worths of extra brandy, whiskey and champagne on top of that stuff. I'll be fine, and save my 200$ for other stuff.

>Authenticity is more important than taste>I'm from X country so I automatically can cook X food better than anybody else>People only pretend to like X because they're trying to look cool (This is actually true in some events but definitely not with beer, blue cheese, whiskey and black coffee which I see shitposted about constantly)>Americans have no food culture/have a shit beer market/only make fast food>MSG...Comment too long. Click here to view the full text.

I won't say it's the "best", but when it comes to drip coffee, I would say that people only add cream and sugar because either A) they haven't acquired the taste for coffee or B) they're drinking shit coffee. I think that this is a pretty objective way of putting it, no?

Grilled chicken with a sweet soy glaze and a carrots and onions that have been macerated in sesame-lime vinaigrette. That garnish is a mix of chives, sesame seeds, red pepper flakes and lemon zest which i just did directly on top.

I was on here the other day with that carrot salad if any of you were active in that thread.

Don't you have to boil them to hydrate them? The soaking doesn't hydrate them all the way through, it only hydrates the outer layers to reduce cooking time. To gelatinize the starch, it has to be hydrated and heated, so only roasting won't be properly cooked

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